👨‍🍳 作り方

1. 1

   Score the sides of the cleaned fish with a sharp knife, about 3-4 diagonal cuts on each side. Season generously inside and out with salt and pepper.

   💡 プロのコツ: Ensure the fish is completely dry for crispier skin.
2. 2

   Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

   ⏱️ 10 minutes
3. 3

   Carefully place the fish into the hot oil and fry for about 8-12 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

   ⏱️ 20-25 minutes

   💡 プロのコツ: Fry the fish in batches if necessary to avoid overcrowding the pan.
4. 4

   While the fish is frying, boil the green plantain chunks in salted water until tender, about 15-20 minutes. Drain well.

   ⏱️ 20 minutes
5. 5

   In a pilón (mortar and pestle), mash the boiled plantains with minced garlic, crushed pork cracklings, and a drizzle of olive oil until well combined and slightly chunky. Season with salt.

   💡 プロのコツ: You can also use a sturdy bowl and the bottom of a glass if you don't have a pilón.
6. 6

   Remove the fried fish from the oil and let it drain on paper towels. Serve the whole fried fish immediately with a generous portion of the mofongo on the side. Garnish with lime wedges.